Can I use a different type of lentil for Medu Vada?

Urad dal is essential for the authentic taste and texture of Medu Vada. Substituting it with other lentils may alter the flavor and consistency.

How do I ensure the vadas are crispy?

Make sure the batter is thick and smooth, and fry the vadas on medium heat until golden brown.

Can I make the batter ahead of time?

Yes, you can prepare the batter a few hours in advance and refrigerate it. However, ensure it is brought to room temperature before frying.

What can I serve with Medu Vada?

Medu Vada is traditionally served with coconut chutney and sambar, but you can also enjoy it with tomato chutney or mint chutney.

Can I bake Medu Vada instead of frying?

While traditionally deep-fried, you can try baking them at a high temperature. However, the texture may not be as crispy.

INSANE Medu Vada Recipe Using 7 Ingredients

Name: INSANE Medu Vada Recipe Using 7 Ingredients
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: South Indian
Ingredients: 1 cup urad dal (black gram lentils); 0.5 cup moong dal; 0.5 cup sooji; 2 sprigs curry leaves; 2 tbsp cumin seeds; 2 tbsp green chilies (finely chopped); 1 tsp salt; 1 cup oil (for deep frying)

Abhishek Boke (@kautumbikkitchen)

South Indian Breakfast Snack Vegetarian Gluten-Free

Medu Vada is a popular South Indian snack or breakfast item. It is made from a batter primarily consisting of urad dal (black gram lentils) and spiced with ingredients like green chilies, cumin seeds, and curry leaves. The batter is shaped into round, doughnut-like rings with a hole in the center and deep-fried until they turn golden brown and crispy. The resulting Medu Vada has a crispy exterior and a soft, fluffy interior. It’s typically...

INSANE Medu Vada Recipe Using 7 Ingredients recipe

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Prep Time

20min

Cook Time

30min

Total Time

50min

How to make INSANE Medu Vada Recipe Using 7 Ingredients

Prepare the batter

Step 1
Wash and soak the urad dal and moong dal in water for 10-12 hours or overnight.
Step 2
Drain the soaked dal and grind it into a smooth, thick batter using minimal water.
Step 3
Extract it in a mixing bowl. Add in sooji, chopped green chili, curry leaves, coriander leaves, and salt. Mix well.

Shape and fry the vadas

Step 1
Heat oil in a deep frying pan over medium heat.
Step 2
Wet your hands slightly, take a small portion of the batter, and shape it into a round doughnut-like ring with a hole in the center.
Step 3
Carefully slide the shaped vada into the hot oil and fry until golden brown and crispy on both sides.
Step 4
Repeat the process for the remaining batter.

Nutrition (per serving)

Calories

365.0kcal (18.25%)

Protein

12.5g (25%)

Carbs

25.0g (9.09%)

Sugars

1.3g (2.5%)

Healthy Fat

20.1g

Unhealthy Fat

5.0g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Ensure the batter is thick and smooth for perfectly shaped vadas.
Wet your hands slightly to prevent the batter from sticking while shaping the vadas.
Fry the vadas on medium heat to ensure they cook evenly and turn crispy.
Serve the vadas hot for the best taste and texture.

FAQS

Can I use a different type of lentil for Medu Vada?
Urad dal is essential for the authentic taste and texture of Medu Vada. Substituting it with other lentils may alter the flavor and consistency.
How do I ensure the vadas are crispy?
Make sure the batter is thick and smooth, and fry the vadas on medium heat until golden brown.
Can I make the batter ahead of time?
Yes, you can prepare the batter a few hours in advance and refrigerate it. However, ensure it is brought to room temperature before frying.
What can I serve with Medu Vada?
Medu Vada is traditionally served with coconut chutney and sambar, but you can also enjoy it with tomato chutney or mint chutney.
Can I bake Medu Vada instead of frying?
While traditionally deep-fried, you can try baking them at a high temperature. However, the texture may not be as crispy.